Hints of pineapple and soy sauce give this brisket marinade
unique flavor to your grilled barbecue brisket. Liven up your menu with a change of pace from all those other marinade recipes.
The marinade base of pineapple juice and soy sauce gives the brisket a tangy, rich flavor, with just a hint of sweetness.
Makes enough marinade to flavor a large 6 to 7 pound brisket flat. Trim the brisket a bit, leaving a 1/4 inch layer of fat on top. And score the fat criss-cross style, just to let that great teriyaki flavor meet the meat!
Combine everything but the green onions in a saucepan, bringing to a boil over medium heat. Drop to a simmer, cooking for five minutes longer. Remove from heat, add sliced green onions and cover the pot. Allow to cool.
One cup unsweetened pineapple juice
One cup light (low salt) soy sauce
One-half cup sugar
One tablespoon light molassas
One teaspoon finely chopped fresh ginger root
One teaspoon chopped garlic
One-quarter teaspoon red pepper flakes
One-quarter cup thinly sliced green onions, including the green tops
Reserve a half cup or so of the marinade to use as brisket mop during the last 30 minutes of barbecuing.
Pour the remaining teriyaki brisket marinade
over the trimmed flat (use a baking dish or even a large plastic freezer bag). Marinate for at least 6 hours, up to overnight, turning occasionally for even flavoring.
Barbecue the brisket at medium low heat (around 275 degrees) until slicing tender, 4 to 6 hours. I find it easiest to grill the brisket in a disposable aluminum pan. It holds all those flavorful juices and help the meat remain moist.
Use the reserved teriyaki marinade to baste the brisket during the last half hour or so of barbecuing. When done, remove from the grill and cover the pan tightly with foil to rest for 30-60 minutes.
Try slicing the brisket super thin, and serve over a mound of white rice with a big serving of stir fried mixed vegetables. Don't forget the ice cream and a fortune cookie for dessert!
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